Triple Chocolate Cupcakes

Ingredients for the Cupcakes
Flour cup
Cocoa powder 4 tsp
Baking soda ¼ tsp
Baking powder ¼ tsp
Coffee powder ¼ tsp
Oil 4 tsp
Vanilla essence ¼ tsp
Dark brown sugar ¼ cup
Buttermilk cup

For the Filling & Frosting
Nutella 2 tbsp
Sour cream 1 tbsp
Cream ¼ cup
Coffee powder tsp
Cocoa powder 1 tbsp
Icing sugar 1 – 2 tbsp

Method
In a bowl, sift together the flour, cocoa powder, baking soda, baking powder and coffee powder. 
In another bowl, whisk together the oil, vanilla essence and brown sugar. Using a spatula, add the dry ingredients to the wet in two batches, alternating with the buttermilk. 
Divide the batter between the muffin cups and bake 15-17 minutes, or until a toothpick inserted comes out clean. 
Let cool completely on a wire rack. 
Stir together the Nutella and sour cream and set aside.
Gently poke a hole in the top of each cupcake and pipe in the mixture. 
If you don’t want to pipe the filling in, simply spread the mixture on top of each cupcake evenly. 
Let it firm up for a few minutes in the fridge before frosting. 
Beat cream with coffee powder until soft peaks form. 
Add the cocoa powder and icing sugar. 
Frost the cupcakes with the whipped cream mixture.

Triple Chocolate Cupcakes by Zarnak Sidhwa